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Quick Stuffed Butternut Squash with Quinoa and Cranberries

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A quick and impressive weeknight dinner featuring roasted butternut squash halves stuffed with a savory quinoa, dried cranberry, and pecan filling. This vegetarian dish comes together in about 45 minutes and is perfect for potlucks or cozy fall meals.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans or walnuts
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and pepper, to taste
  • 1/4 cup crumbled feta cheese (optional)
  • Fresh parsley or sage leaves, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon.
  3. Place the squash halves cut-side down in a microwave-safe bowl with about 1/4 cup of water. Cover with plastic wrap or a microwave-safe plate and microwave on high for 5-7 minutes, until the squash is starting to soften but isn’t fully tender.
  4. Brush the cut sides of the squash with 1 tablespoon of olive oil and season generously with salt and pepper. Place them cut-side down on the prepared baking sheet. Roast for 15-20 minutes, until the flesh is fork-tender and the edges are starting to caramelize.
  5. While the squash roasts, rinse 1 cup of quinoa in a fine-mesh strainer under cold water for about 30 seconds. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  6. While the quinoa cooks, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
  7. In a large mixing bowl, combine the cooked quinoa, sautéed shallot and garlic, dried cranberries, chopped pecans, dried thyme, and dried sage. Stir everything together until well combined. Taste and add salt and pepper as needed.
  8. Once the squash halves are tender, remove them from the oven. Flip them over so the cut sides are facing up. Divide the quinoa filling evenly between the two halves, mounding it slightly.
  9. If using feta cheese, sprinkle it over the top of the stuffed squash. Return the squash to the oven and bake for another 5-7 minutes, just to warm everything through and melt the cheese slightly. Garnish with fresh parsley or sage leaves if desired. Serve hot.

Notes

Microwaving the squash first cuts roasting time in half. Don’t skip rinsing the quinoa to avoid bitterness. Toast nuts for maximum flavor. Season in layers for best results. Leftovers keep well for up to 4 days and flavors meld overnight.

Nutrition

Keywords: stuffed butternut squash, quinoa, cranberries, vegetarian, weeknight dinner, fall recipe, potluck

Find it online: https://flurpchef.com/quick-stuffed-butternut-squash-with-quinoa-and-cranberries/